Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan.

In a small saucepan, boil 1/4 cup of water and steep dried butterfly pea flowers for 5–10 minutes.

In a large mixing bowl, whisk together flour, baking powder, and salt until combined.

In another bowl, mix cooled butterfly pea flower tea, coconut milk, vegetable oil, sugar, eggs, vanilla extract, and lemon juice until smooth.

Fold the wet mixture into the dry ingredients gently until just combined.

Pour the batter into the prepared cake pan and smooth the surface.

Bake for 25–30 minutes until a toothpick comes out clean.

Cool the cake in the pan for 10 minutes before transferring to a wire rack.

Frost with cream cheese frosting or whipped cream if desired.